Rating: 4.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These homemade pickles are easy to make and can be eaten 1 day later. They last up to 2 weeks in the refrigerator.

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Recipe Summary test

prep:
15 mins
cook:
10 mins
additional:
1 day
total:
1 day
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.

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  • Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.

  • Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.

  • Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

Nutrition Facts

99 calories; protein 0.6g; carbohydrates 24.2g; fat 0.2g; sodium 877.4mg. Full Nutrition
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Reviews (1)

4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2021
I made these without onion (allergy). I loved the flavor from the mix of vinegars and the brown sugar; it’s a more profound bread and butter flavor. They haven’t replaced my everyday pickles but are a favorite variety in my regular rotation! Easy to make; easier to eat! Thank you! Read More
Rating: 4 stars
09/19/2021
I used 5 salad cucumbers, could easily have used 10. Put on sammies, really good! Read More
Rating: 4 stars
07/17/2021
I was expecting a sweet pickle. These are more of a bread and butter. Not bad, but if I make them again I will add brown sugar and greatly reduce the onion. Read More
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Rating: 4 stars
08/07/2021
You can certainly use more than two small cucumbers based on the amount of brine this recipe makes. Overall, it's good. Read More